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Chicken Fettuccine

Kacee's picture
This rich main dish has just a hint of Dijon mustard and is easily prepared using Chicken Helper fettuccine Alfredo mix.
Ingredients
  Margarine/Butter 1 Tablespoon
  Boneless skinless chicken breast halves 1 Pound, cut into 1 inch pieces
  Onion 1⁄2 Cup (8 tbs), chopped (1 medium sized)
  Canned mushroom pieces and stems 4 Ounce (drained)
  Fettuccine alfredo 8 Ounce (Chicken Helper®)
  Hot water 2 1⁄2 Cup (40 tbs)
  Milk 1 Cup (16 tbs)
  Dijon mustard 2 Tablespoon
  Frozen asparagus cuts 9 Ounce (thawed and drained)
Directions

1. Melt margarine in 10-inch skillet over high heat. Cook chicken, onion and mushrooms in margarine 3 to 5 minutes, stirring occasionally, until outside of chicken turns white.
2. Stir in Sauce Mix, hot water, milk and mustard. Heat to boiling, stirring occasionally. Stir in uncooked Pasta; reduce heat. Cover and simmer about 10 minutes, stirring occasionally, until pasta is tender.
3. Stir in asparagus. Cover and cook 2 minutes, stirring occasionally; remove from heat. Uncover; let stand about 5 minutes or until sauce is as thick as you'd like (sauce will thicken as it stands). Stir before serving.

High Altitude (3500-6500 ft) Increase hot water to 2 3/4 cups. After stirring in asparagus, cover and cook 4 minutes.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Italian
Course: 
Main Dish
Feel: 
Meaty, Creamy
Method: 
Stir Fried
Occasion: 
Christmas
Interest: 
Kids, Healthy
Preparation Time: 
15 Minutes
Cook Time: 
35 Minutes
Ready In: 
50 Minutes
Servings: 
5

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